The Ottavo Colle pinsa is characterized by its distinct oval shape, unique dough made from rice flour, and flavorful toppings — including three different types of potatoes and cured lard. It's praised for its light and airy texture and the blend of traditional and innovative elements in its preparation.
![Closeup of La Casina Ottavo Colle pinsa.](/sites/default/files/styles/4_1_1440x360/public/2023-09/header-montage_la-casina.00_00_16_24.Still001_0.jpg?itok=bX494T0x)
Washington DC
La Casina
Ottavo Colle
rice flour/ potatoes / salt / olive oil from Italy / black pepper / lardo di colonnata (cured lard) / mozzarella cheese
![La Casina: Ottavo Colle](/sites/default/files/styles/featured_dish_810x720/public/2023-09/la-casina.png?itok=MxJnGs6z)
Signature Dish
From Prep to Plate
Seth Tillman visits La Casina, an Italian pizzeria in the Capitol Hill neighborhood to sample some of D.C.'s best pizza. Chefs and co-owners Angela Andellini and Fabrizio Costantini prepare the dough for their "Ottavo Colle" pizza — which they call "pinsa" in the Roman fashion — using a house-made starter. It results in a distinct crust, which is topped with potatoes, olive oil, and Lardo di Colonatta.
Culinary couple Angela and Fabrizio Costantini relocated from Rome to bring D.C. a true taste of Italy with the opening of La Casina... The family-friendly restaurant specializes in the Roman art of cloud-like “pinsa” pizza that’s curiously crispy on the outside but super soft in the center.
Eater Washington DC